Preparation:1Start by adding some oil in the large pan, Keep heat medium and start sweating onions with all the salt until they are soft (~5mins); adding salt early helps pull moisture from onions developing that flavour, Add all the garlic and cook for another 5 mins, turning down the heat if necessary2Add all the tomatoes with spices and vinegar, simmer for 10 mins, add red peppers and check seasoning. Give it a nice stir3Now is Fun part: Crack your eggs in sets of two in opposite corners (sprinkle more salt and pepper on top). Keep you stove and low heat and cover with lid; No peaking for 8 mins and then check your eggs, add more time depending on how well you like your eggs!4While thats cooking heat up your bread in the oven with olive oil drizzle on top5Finish with herbs, olive oil and cheese!6I love serving this with some roasted potatoes and lamb merguez sausage!

Additional Notes: The eggs take a while to cook but can easily get over cooked so keep a close eye once the egg-whites look done !